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Institute Of Food Research And Product Development Kasetsart University | 論文
- フィルム包装した玄米の品質変化(1) -発芽率変化の予測-
- Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
- Antimutagenic Activity against Trp-P-1 of the Edible Thai Plant, Oroxylum indicum Vent.(Food & Nutrition Science)
- Chemical and Spectral Characterization of Color and Phenolic Compounds Including Anthocyanins in Red Table Wines Made from Grapes Grown in Thailand
- Construction of a Genetic Transformation System for a Freeze-tolerant Yeast Kluyveromyces thermotolerans
- The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar (Mangifera indica L.)
- Volatile Components of the Essential Oils in the Pulp of Four Yellow Mangoes (Mangifera indica L.) in Thailand
- Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
- Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango "Kaew"
- Studies on the Production of Grapes and Winemaking in Thailand : Cooperative Research Program between Thailand and Japan
- Antioxidant Capacity and Antimutagenicity of Thermal Processed Thai Foods
- Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods
- Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques.